Ingredients:
Green chana 1 cup
Onion 3
Tomatoes 2
Chat masala 1/2 tsp
Red chilly powder 1 tsp
Lemon juice 2 tsp
Coriander leaves 1 tbsp
Fine sev 1/2 cup
Salt
How to make Chana Chat:
Soak green chana in water for 4-5 hours.
Then boiled in pressure cooker with little water (6-8 whistles).
Chop onions,tomatoes and coriander leaves finely.
Remove water from chana and mix chopped onions,tomatoes, chat masala, red chilly powder,lemon juice and salt.
Mix well and garnish with finely chopped coriander leaves and shev.
September 21st, 2007
Author: Vaibhavi
Ingredients:
| Boiled Eggs |
6 |
| Onions |
4 |
| Tomatoes |
2 |
| Ginger, garlic chilly paste |
1 tbsp |
| Kashmiri mirchi powder |
1 tsp |
| Garam masala powder |
1 tsp |
| Dhania powder |
1 tsp |
| Jeera powder |
1 tsp |
| Turmeric powder |
1/2 tsp |
| Coriander leaves |
1 tbsp |
| Butter |
2 tbsp |
| Salt |
How to make egg kheema:
Grate eggs and chop onion,tomato and coriander leaves.
Heat butter in a pan and add chopped onion and saute it till golden brown.
Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds.
Now add chopped tomatoes and salt. saute it till oil seperates.
Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame.
Egg kheema is ready.
Serve hot with chapati or bread.
September 17th, 2007
Author: Vaibhavi
Ingredients:
Anjir 2 cups
Milk 2 cups
Milk powder 10 tsp
Sugar 1 cup
Elaichi powder 1 tsp
Ghee 1 tbsp
How to make Anjir Burfi:
Wash Anjir and Chop them finely.
Boil milk and add chopped Anjir.
Cook on slow flame till Anjir turn soft.
Add sugar and again cook for 2-3 min.
Now add milk powder dissolve in little milk.
Cook the mixture on a slow flame adding little ghee until of dough-like consistency.
Lastly add cardamom powder and mix well.
Pour the mixture in greased thali and spread evenly.
When cool, cut into pieces.
Anjir burfi is ready.
September 12th, 2007
Author: Vaibhavi
Ingredients:
Jade pohe 200 gm
Potato 2
Onion 2
Green chillies 4
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Turmeric powder 1/4 tsp
Kadipatta leaves 4-5
Hing 1/4 tsp
Grated coconut 1/2 cup
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 1 tbsp
Salt
How to make Batatepohe:
First clean poha, wash, drain and keep aside.
Chop potato in thinly pieces.
Cut onions,green chilly and coriander leaves.
In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta.
Then add onions and saute it till brown.
Now add potato pieces and fry for a min.
Sprinkle little water and cover the pan.
Allow to cook potato on low flame.
Add turmeric powder and salt.
Now add poha and mix well.
Lastly add sugar,grated coconut and coriander leaves.
Cover the pan and keep on low flame for 2-3 min.
Batatepohe is ready.
September 12th, 2007
Author: Vaibhavi
Ingredients:
Vermicelli 50 gms
Sugar 4-5 tbsp
Hot milk 1 litre
Elaichi powder 1 tsp
Ghee 1 tbsp
Hot water 4 cups
How to make vermicelli kheer:
In a pan heat ghee and fry vermicelli (shevaya) till golden on low flame.
Add hot water and allow to cook for 5 min on low flame.
Now add sugar and stir till it melts.
Add milk and boil for 10 min. on low heat.
Lastly add elaichi powder and mix well.
Vermicelli kheer is ready.
September 10th, 2007
Author: Vaibhavi
Ingredients:
For muthia:
Besan 150 gm
Methi leaves 1 bunch
Ginger garlic paste 1 tsp
Til 1 tbsp
Chilly powder 2 tsp
Curds 1/2 cup
Ajawain 1 tsp
Oil 1 tbsp+fry
Salt
For vegetables:
Surati papadi beans 100 gm
Sweet potatoes 100 gm
potatoes 100 gm
Brinjals 100 gm
Kand 100 gm
Yam 100 gm
Green peas 100 gm
Onions 2
Raw banana 2
For masala:
Coconut 1 cup
Coriander leaves (chopped) 1 cup
Ginger garlic paste 2 tbsp
Dhania powder 2 tbsp
Red chilly powder 1 tbsp
Turmeric powder 1 tsp
Garam masala powder 1 tsp
Aamchur powder 2 tsp
Sugar 1 tbsp
Oil 1 tbsp
Salt
For tadka:
Whole red chilly 2
Ajwain 1 tsp
Hing 1/4 tsp
Oil 1 bowl
How to make Undhiyo:
Mix all above muthia ingredients in a bowl and knead dough without using water.
Make small balls and deep fry in oil till golden and keep aside.
Make pieces of all vegetables.
Mix all masala ingredient and apply to chopped vegetables.
In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing.
Now pour all vegetables in tadka and fry again for 2-3 min.
Add 2-3 cups of water and cover the cooker.
Allow to cook on low flame for 30-40 min.
Allow cooker to cool.
Now add fried muthias and mix well.
Undhiyo is ready.
September 9th, 2007
Author: Vaibhavi
Ingredients:
Raw banana 3
Green chilly 2-3
Cumin seeds 1 tsp
Kadipatta leaves 4-5
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 2 tsp
Oil 2 tsp
Salt
How to make kele ki sabji:
Peel bananas and cut into cubes.
Put banana pieces in water.
In a pan heat oil and add cumin seeds.
Now add green chilly pieces and kadipatta.
Fry for a minute then add banana pieces and turmeric powder.
Cover the pan and allow to cook for 2-3 min on low flame.
Add water if necessary.
Now add salt. cover again and cook for 2-3 min.
Lastly add fresh coconut and chopped coriander leaves.
Kele ki sabji is ready.
September 7th, 2007
Author: Vaibhavi
Ingredients:
Phudina 1 bunch
Coriander leaves 1/4 bunch
Ginger 1/2 ”
Onions 2
Lemon juice 1 tsp
Green chillies 5
Sugar 1 tsp
Salt
How to make Pudina Chutney:
Chop pudina,onion and coriander.
In a mixer grind all ingredients using little water in a mixer.
Pudina chutney is ready.
September 4th, 2007
Author: Vaibhavi
Ingredients:
Bottle gourd pieces 1/2 cup
Cabbage 1/2 cup
Carrot 2
French beans 4
Butter 1 tsp
Fresh cream 2 tbsp
Salt
Pepper
How to make Mix Veg Soup:
Grate cabbage and carrot.
Keep aside 2 tsp grated carrot.
Make pieces of bottle gourd and french beans.
Cook all vegetables in pressure cooker.
Then blend in mixer and strain.
In a pan heat butter and add blended vegetables.
Add water to make consistency.
Now add grated carrot and salt.
Allow to boil.
Serve hot with fresh cream and crushed pepper.
August 31st, 2007
Author: Vaibhavi
Ingredients:
Coconut 1
Sugar 300 gm
Ghee 150 gm
Elaichi powder 2 tsp
Lemon colour 1/4 tsp
How to make Coconut Burfi:
Grate coconut finely.
In a kadai heat ghee and add grated coconut.
Now add sugar and mix well.
Stir continuously and cook on low flame till the mixture becomes thick and starts leaving the edges.
Add colour and elaichi powder. mix well.
Grease a thali with ghee and turn over the mixture of coconut on it.
Spread it evenly on the thali.
Allow to cool then cut into pieces.
August 26th, 2007
Author: Vaibhavi
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